NOTE: You can make these without the apple, if you so desire. Increase the pumpkin puree to 3/4 cup, and reduce flour to 2 1/4 -2 1/2 cups.

METHOD

1. Heat puree, shortening, salt, and sugar in the microwave,
or on the stove, stirring regularly until shortening melts. Set aside.

2. Whisk flax into creamer. Let sit a few minutes, then
whisk again until thick. Set aside.

3. In a large bowl, mix together yeast and flour. Add
pumpkin and flax mixtures, and the grated apple. Mix together into a rough
dough, then gently knead until smooth, adding more flour as needed to make a
nice soft dough that is tacky but not sticky. Remember that the apple will keep releasing water into the dough if you work it too hard. Also, a tacky dough makes for a chewy and tender donut.

4. Transfer dough to a lightly oiled bowl, cover, and let
rise for 60-90 mins, until doubled in size.

5. Line a baking sheet with parchment paper. Spray with oil.

6. Roll out the dough on a lightly floured surface to
3/8" thick. Cut with a donut cutter, setting the donut holes aside. Dough
scraps can be re-rolled and cut. Place on prepared baking sheet, spray with
oil, and cover. Let rise for 1/2 hour.

Making these right now. Literally! Some are frying up. I've already had a few donut holes...just taste-testing, you understand. :) Delicious! My dough was a little dry...maybe I did something wrong? I added some cinnamon applesauce and that seemed to do the trick.

Making these right now. Literally! Some are frying up. I've already had a few donut holes...just taste-testing, you understand. :) Delicious! My dough was a little dry...maybe I did something wrong? I added some cinnamon applesauce and that seemed to do the trick.

the finkelsteins give these 4 thumbs up. i had to manage without the donut cutter by using a random plastic cup and a medicine cup. size came out perfect. thank you for another fantastic recipe which i will be using for thanksgiving!

the finkelsteins give these 4 thumbs up. i had to manage without the donut cutter by using a random plastic cup and a medicine cup. size came out perfect. thank you for another fantastic recipe which i will be using for thanksgiving!

Your recipes are fantastic! Can't wait to try this one out. I have been wondering lately however about the real ecological impact of a vegan diet. With the rampant take off of organic farming practices and grass fed beef, I think a valid argument can be made that eating grass fed beef is good for the environment. What do you think? Check out my blog at www.AnthroHemian.Blogspot.com with the posting Egalitarian or Vegetarian. I look forward to trying out more of your recipes.

Oh my gosh! You have read my mind! I've been in a crazy mood to make vegan donuts. I was wondering if you have ever made these gluten free? If so, any tips? I'm thinking about making these ones GF. Thanks Vegan Dad!

I just made these today for my daughter who is a pumpkin fanatic! Awesome recipe! I shared them on FB and on my blog giving you full credit ,of course, and including a link to your recipe. I hope you don't mind!

Those look absolutely delicious! Do you know if gluten free all purpose flour would work in place of the regular flour? I have never tried to make gluten free donuts before. This looks like a fun challenge!

Hi! this recipe looks great and i can't wait to try it already!Just a couple of questions: can i use margarine instead of shortening? i don't have shortening in my country..or if you can think of a better switch?And what soy milk brand do you use for this recipe? Because i find that a worng brand or kind can ruin the texture of the food. Thanks in advanced!